Sweet Potato Pancakes with Poached Pear & Spiced Brown Sugar Syrup

Jump to Recipe

If you’re a fan of all things pumpkin spice then you’ll love these irresistible dairy-free sweet potato pancakes with poached pears! The poaching liquid turns into a decadent spiced brown sugar syrup for a luxe weekend brunch treat that’s perfect for the cooler months. If you’re short on time, or prefer a healthier option, pair the sweet potato pancakes with a dollop of coconut yoghurt and some of your favourite fruits.

Healthy pancakes made from sweet potato with poached pear


I love the addition of dreamy, delicious poached pears in this sweet potato pancakes recipe because you get two elements in one! After the pears are removed, the poaching liquid is further reduced to create a divine syrup full of rich, warming spices. I used vanilla extract with seeds and ground cinnamon, however, these can be replaced with 1 x vanilla bean pod and 2 x cinnamon sticks!


I’ve recommended a super easy microwave method to prepare the sweet potato for our pancakes! However, if steaming or roasting is your preference, that’ll work just fine too 🙂

What You’ll Need:

  • 1 small sweet potato
  • 1 microwave-safe dinner plate
  • 1 small bowl full of water (small enough that it’ll fit on the dinner plate alongside the sweet potato, but not too tiny!)


  1. Wash and scrub the sweet potato and pat dry.
  2. Prick the sweet potato all over with a fork (Important! This ensures the sweet potato doesn’t explode in your microwave!)
  3. Place the sweet potato on the dinner plate alongside the full bowl of water. This helps to steam the sweet potato.
  4. Microwave on high for 7 minutes.
  5. Remove the sweet potato from the microwave – It should still feel quite hard! If it is quite soft all over, reduce microwave time by a couple of minutes in Step 7.
  6. Flip the sweet potato – you should notice the other side is a lot softer.
  7. Microwave again on high for 7 minutes (make sure there is still water in the bowl), or until it is completely soft and you can pierce it easy with a fork.
  8. Remove the sweet potato from the microwave and use a knife to split the skin open from top to tail.
  9. Scoop out the flesh and mash with a fork. This recipe does not need the sweet potato to be completely smooth and pureed (unless this is your preference!)

Yield: 8 Pancakes

Sweet Potato Pancakes with Poached Pear & Spiced Brown Sugar Syrup

Healthy pancakes made from sweet potato with poached pear

Naturally sweetened with sweet potato, these are a healthier alternative to traditional pancakes! Replace the poached pear and brown sugar syrup with coconut yoghurt for a truly healthy breakfast treat!

Prep Time
15 minutes
Cook Time
1 hour 5 minutes
Total Time
1 hour 20 minutes


Poached Pears & Syrup

  • 4 cups cold water
  • 1 tbsp vanilla extract 
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1 cup (220g) firmly packed brown sugar
  • 4 beurre bosc pears, peeled


  • 1 small sweet potato, cooked and mashed
  • 2 eggs
  • 1 tbsp coconut oil
  • 1 cup almond milk (unsweetened)
  • 1/4 cup maple syrup
  • 2 tbsp lemon juice
  • 2 tsp baking powder
  • 2 cups (240g) plain flour
  • 1 tbsp cinnamon
  • Couple of knobs of butter (to grease pan)


  1. Combine water, vanilla, cinnamon, nutmeg and brown sugar in a saucepan over medium-high heat. Bring to the boil, then reduce heat to medium-low.
  2. Add the pears and cover. Cook, turning the pears every 5 minutes, for 15-18 minutes or until the pears are tender.
  3. Remove from heat and let the pears cool in the brown sugar syrup. Continue to turn them occasionally then, once cool, transfer the pears to a plate.
  4. While the pears are cooling, prepare the sweet potato mash (step-by-step instructions above!)
  5. Return the syrup to medium-high heat and bring to the boil. Continue to boil for approximately 10 minutes (the liquid will reduce by about half). Set aside to cool once again.
  6. While the syrup is reducing, mix together the mashed sweet potato, eggs, coconut oil, almond milk and maple syrup in a large bowl (by hand or with an electric mixer).
  7. Add the lemon juice, baking powder and cinnamon. Sift in the flour and mix by hand until just combined.
  8. Melt butter in a non-stick pan over medium heat. Once hot, wipe out excess butter with a paper towel and reduce heat to low-medium.
  9. Pour half cupfuls of batter into the pan. Cook for 4 minutes or until small bubbles start to appear on the surface of the batter. Slide a spatula underneath, flip and cook for a further 2 minutes on the other side. Pancakes are done when a toothpick inserted into the centre comes out with some moist crumbs.
  10. Serve pancakes with poached pears, spiced brown sugar syrup and chopped almonds.


  1. Many varieties of pears work well for poaching. Just make sure they are not too ripe and soft as they will turn mushy!
  2. Regular milk and other dairy-free milk options will work in this recipe also.
  3. Leftover syrup can be refrigerated for up to 2 weeks. Pour over ice cream for a quick and delicious dessert.

Nutrition Information:



Serving Size:


Amount Per Serving:

Calories: 666Total Fat: 22gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 131mgSodium: 421mgCarbohydrates: 107gFiber: 5gSugar: 46gProtein: 11g

I'd love to see your creation! Tag me @eatswithmarie on Instagram and hashtag #eatswithmarie

Sweet potato pancakes with poached pear and spiced brown sugar syrup


Skip to Recipe